If you have a grill or tandoor you can grill the chicken and make the curry.
I have used chicken with bones, but if you wish to you can use boneless chicken.
Adding onion to the gravy is optional. You can completely avoid it and follow the rest of the recipe.
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Wash and clean the Chicken (1.1 lb) and cut to small pieces.
Put the chicken to a bowl and add juice from Lime (1/2), Ginger Paste (1 tsp), Garlic Paste (1 tsp), Kashmiri Red Chili Powder (1/2 Tbsp), Thick Yogurt (1/2 cup), Garam Masala (1/2 tsp), and Salt (to taste). Combine well and cover and keep in fridge for 4-5 hours (Do not freeze).
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Nutrition Per Serving
% Daily Value*
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